| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | Polish | Polish, Pies, Ceideburg 2 | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Cream cheese, softened |
| 1/2 | lb | Sweet but butter, softened |
| 2 | c | Flour |
| 3 | tb | Butter |
| 2 | c | Fresh mushrooms, finely chopped |
| 1 | sm | Onion, minced |
| 1/3 | lb | Lean ground pork |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| 3 | tb | Fresh dill, chopped, or 1 tablespoon dried |
| 2 | tb | Tomato paste |
| 2 | tb | Dry sherry |
| 1/3 | c | Sour cream |
INSTRUCTIONS
PASTRY FILLING Pastry: Combine cream cheese and butter; mix well. Add flour and mix thoroughly . Form into 2 balls, wrap in waxed paper and refrigerate for at least 2 hours. Filling: In a large frying pan, heat 2 table spoons butter over moderately high heat. Add mushrooms and onion, saute, stirring, for about 1/2 minute. Remove mixture; set aside. In the same pan, heat 1 tablespoon butter, add pork; brown quickly. Drain off liquid and discard. Add salt, pepper, dill tomato paste and sherry; simmer over low heat for about 10 minutes, stirring frequently. Add mushrooms and simmer another few minutes. Remove from heat, stir in sour cream and mix well. Chill for 2 to 3 hours. Assembly: Roll out chilled dough. Cut into 2-inch circles. Place 1 tablespoon chilled filling in each circle and fold over to close. Seal edges with tines of fork. Place piroshkis on an ungreased baking sheet; bake in a 350F oven for 12 to 15 minutes, or until light golden brown. Let stand for a few minutes before serving. Serve hot or at room temperature. Makes about 24. Adapted from "Ethnic Cuisine " by Elizabeth Rozin. From the San Francisco Chronicle, 8/10/88. Posted by Stephen Ceideberg; November 11 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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